Sweet potato Curry Bowl

Updated: Aug 6, 2019

This is another recipe I have been making for a very long time and love that now i have a platform to share it! I really love puree soups but many do not love the lack of texture they have. in this recipe the soup acts like more of a sauce to hold together and flavor a bowl of brown rice and lentils. Lots of texture and flavor in this meal.


Sweet potato curry with crispy lentils


2 sweet potatoes

4 cups water

1 cup coconut Milk

2/3 cup orange juice

1 tbsp Cumin

1 tbsp Coriander

2 tbsp Turmeric

Cayenne to taste (optional, for spicy)

1 Shallot, minced

2 cups Lentils, cooked

3 tbsp Garlic


5 Tbsp Coconut oil

1 Large Yellow Onion, Diced

Salt & Pepper

1 in. piece of ginger, peeled and minced/grated

Olive oil

2 cups brown rice, cookes


Preheat oven to about 400. Toss sweet potatoes in olive oil, salt and pepper. Roast for about 25 mins or until soft.

Saute onion in 2 tbsp coconut oil with cumin, turmeric, coriander, and cayenne (optional) and 2 big pinches of salt for about 4 mins

Add garlic and continue for another 2 mins

Add water, sweet potatoes and coconut milk and stir. Let simmer for about 5 mins.

Ladle contents and orange juice into a blender and Blend until smooth, taste for salt and add more if necessary. Set aside.

To crisp lentils, sauted the cooked lentils with 3 tbsp coconut oil, salt, peper, and the minced shallot for about 6=8 minutes or until crispy.

Serve layering warm brown rice, lentils and curry topped with chopped cilantro!

*Adapted from this recipe.